Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean, split and scraped
- 1/4 teaspoon ground nutmeg
- 6 egg yolks
Special equipment needed:
- Ice cream maker
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, sugar, vanilla bean seeds and pod, and nutmeg. Heat over medium heat, stirring occasionally, until the mixture reaches 170°F on a candy thermometer.
2. In a separate bowl, whisk the egg yolks until pale and frothy.
3. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Pour the egg mixture back into the saucepan with the remaining cream mixture and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl.
6. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or overnight.
7. Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions.
8. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours, or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Chilling time: 2 hours or overnight
Freezing time: 2 hours
5. Temperature:
Heat cream mixture to 170°F on a candy thermometer.
Serving size:
This recipe makes about 1 quart of ice cream, or 8 servings.
Nutritional information:
Per serving:
Calories: 360
Fat: 28g
Saturated Fat: 17g
Cholesterol: 225mg
Sodium: 50mg
Carbohydrates: 24g
Sugar: 23g
Protein: 4g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter ice cream.
- If you don't have a vanilla bean, you can use 1 tablespoon of vanilla extract instead.
- You can use ground cinnamon or cloves instead of nutmeg.
Variations:
- Add chopped nuts or chocolate chips to the ice cream during the last few minutes of churning.
- Swirl in some caramel or chocolate sauce before freezing.
- Add a splash of bourbon or rum to the custard before churning.
Tips and tricks:
- Make sure to temper the eggs slowly to prevent them from curdling.
- Chill the custard thoroughly before churning to ensure a smooth texture.
- Freeze the ice cream in a shallow container to help it freeze faster and prevent ice crystals from forming.
Storage instructions:
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Let the ice cream sit at room temperature for a few minutes before scooping.
Presentation ideas:
Serve the ice cream in a chilled bowl or cone. Top with whipped cream, sprinkles, or a drizzle of caramel sauce.
Garnishes:
Whipped cream, sprinkles, caramel sauce, chocolate sauce, chopped nuts, or fresh fruit.
Pairings:
This ice cream pairs well with warm apple pie, chocolate cake, or fresh berries.
Suggested side dishes:
This ice cream can be served as a dessert on its own or with a slice of cake or pie.
Troubleshooting advice:
- If the custard curdles, strain it through a fine-mesh sieve to remove any lumps.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
Make sure to cook the custard to 170°F to ensure that the eggs are fully cooked and safe to eat.
Food history:
Ice cream has been around for centuries, with the first recorded recipe dating back to the 4th century BC in Persia.
Flavor profiles:
This ice cream has a rich, creamy flavor with notes of vanilla and nutmeg.
Serving suggestions:
Serve this ice cream on its own or with a slice of cake or pie.
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